Sweet Potato Nachos with Avocado Cilantro Cream (Gluten-Free

• Vegetarian
• Gluten free

• Produce

  • 1/2 Avocado
  • 1 15 oz can Black beans
  • 1/4 cup Cilantro, fresh
  • 1 Lime, zest and juice
  • 3 Sweet potatoes, large

• Baking & Spices

  • 1 tsp Of paprika
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Canola oil

• Dairy

  • 1 cup Cheddar cheese, sharp
  • 1/2 cup Greek yogurt, plain

Found on amindfullmom.com

Description

Ingredients

• 3 large sweet potatoes, peeled
• 1 tablespoon canola oil
• 1 teaspoon each of paprika, salt, chili powder, garlic powder, onion powder
• 1 15 oz can of black beans, rinsed (or 2 cups of pre-cooked beans)
• 1 cup sharp cheddar cheese, shredded
• 1 lime, zest and juice
• ¼ cup fresh cilantro
• ½ avocado
• ½ cup Greek yogurt (plain)
• 1 teaspoon salt

Directions

• For the Sweet Potato Chips:
• Preheat oven to 425.
• Slice the sweet potato into ⅛ inch slices using a food processor or mandoline.
• Toss the sweet potatoes with the oil and spices and spread into a thin layer on a large rimmed sheet pan.
• Bake for 20 minutes and flip. Bake for another 10 minutes, until edges are beginning to curl up and get crispy.
• Remove from oven and top with beans and cheese. Return to oven until cheese is melted--about 5-8 minutes.
• Meanwhile, make the Avocado Cilantro Cream. Blend the avocado, yogurt, cilantro, juice and zest of a lime, and 1 teaspoon salt in a food processor or blender until smooth.
• Once nachos are out of the oven, dollop as desired with the cream.